Lentil & Mushroom Stew
Hearty lentil & mushroom stew with herbs, paprika, and a rich, thickened veggie-stock gravy—ready in about 25 minutes. Cozy, high-fiber comfort food perfect over mashed potatoes.
Ingredients
- 1 yellow onion, sliced
- 8 oz. (225g) mushrooms, sliced
- 1 tsp. each: dried thyme, oregano, garlic powder, paprika
- 2 tbsp. all-purpose flour
- 16 fl oz. (475ml) vegetable stock
- 11 oz. (310g) canned lentils, drained
Instructions
- Heat 2 tbsp olive oil in a large pan over medium heat.
- Add the sliced onion and cook for 2-3 minutes until softened.
- Add the mushrooms and sauté for 7-8 minutes, stirring occasionally, until browned.
- Season with 1 tsp each salt, pepper, and dried herbs and spices. Cook for 1 minute more, then sprinkle over the flour and stir until coated.
- Pour in the vegetable stock while stirring constantly to avoid lumps. Bring to a gentle simmer. Add the lentils, stir well and cook for 2-3 minutes until thickened.
- Taste and adjust seasoning if needed. Serve hot .
- Serving suggestion: fresh dill, parsley, and mashed potatoes.
Nutrition
Serving: 1serveCalories: 155kcalCarbohydrates: 17gProtein: 6gFat: 7g
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